Pages

Saturday, August 8, 2015

835. Crispy Chickpea Avocado Salad

This salad is a nutritional powerhouse. A few simple ingredients that one would not otherwise think of bringing together make for a healthy and satiating salad.Cooked chickpeas are pan-roasted with spices to give a crispy-crunchy exterior, before combined with rich creamy avocado and bursts of fresh vibrant pomegranate arils.
Adapted from here.

Pat dry the cooked chickpeas.
Toss the chickpeas with the salt, pepper, cumin, and chili to coat, then pan-roast in a non-stick pan until crispy-crunchy on the outside. Set aside to cool.
Once cooled, mix in the roughly chopped avocado, lemon juice, and pomegranate and serve.